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Method

2. For the Rough Puff, sift the flour and salt into a large bowl. Add the butter and briefly rub into the flour, leaving chunks of butter visible.

3. Make a well in the centre and pour in the cold water, mixing until you have a rough firm dough. Cover with cling film and leave to rest for 20 minutes in the fridge.

4. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until the length is about 3 times the width, approximately 20 x 50cm. Keep the edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.

5. Working in thirds, fold the top third of the dough down, then fold the bottom third of the dough up to cover folded dough. Give the dough a quarter turn and roll out again until the length of the dough is about three times its width, again keeping the edges straight and even. Fold as before, cover with cling film and chill for at least 20 minutes before rolling to use.

6. Remove dough from fridge, unwrap and roll out to approximately ½ cm thick. Using a 5cm round cutter, cut dough into rounds and place onto a lined baking tray and lightly brush with egg wash.

7. Bake for 10-15 minutes or until golden brown, puffed and well risen.

8. Remove from oven and place onto a wire rack to cool.

9. For the Goats Cheese Topping, combine chevre, lemon zest, dill, olive oil and salt and pepper into a mixing bowl and mix until combined.

10. To assemble, place 2 teaspoons of the goat’s cheese topping onto each pastry round. Top with a small piece of smoked salmon and garnish with dill sprigs. Serve with a small bowl of cornichons.